1. Line a small baking sheet with parchment paper.

2. Make the cheesecake filling: In a small bowl, beat the cold cream cheese, sugar, and vanilla on medium-high speed until fluffy and the sugar has dissolved, about 2 minutes.

3. Scoop the filling into 20 portions (about 2 teaspoons each) on the lined sheet. Gently flatten each into a thick disc and freeze until completely solid.

4. Make the strawberry jam: Add diced strawberries and sugar to a medium pot over medium heat.

5. Cook about 45 minutes, stirring often and smashing about halfway through, until very thick and reduced to a heaping 1/3 cup (about 80 ml). Chill in the fridge while you make the dough.

6. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

7. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

8. In a large bowl, cream the softened butter and 1 cup sugar on high speed until fluffy, about 2 minutes.

9. Add the egg and vanilla and mix on medium speed until pale and very fluffy, about 1–2 minutes.

10. Add the dry ingredients and mix on low speed just until combined.

11. Gently fold the chilled jam into the dough to create pockets: layer portions of dough and jam, then cut and fold each section just until the jam is slightly swirled in (do not fully mix).

12. Scoop the dough into 20 portions (about 2 tablespoons each). Slightly flatten each portion.

13. Place a frozen cheesecake disc in the center of each, then wrap and seal the dough around it, ensuring the filling is completely covered. Shape into a slightly flattened disc.

14. Roll each cookie in the extra 1/4 cup sugar.

15. Bake 6 cookies at a time for 11–12 minutes, until set on the edges.

16. Optional: Immediately after baking, use a large round cookie cutter to gently “scoot” the cookies into perfect circles.

17. Cool 10 minutes on the baking sheet, then transfer to a wire rack to cool completely before serving.